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Milanese-style Vegetable Soup

di Academia Barilla

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Milanese-style Vegetable Soup
2 hours


First course


Ingredients for 4 people

½ cup fresh shelled beans
1 stalk celery
½ cup rice
¼ cup tomatoes
½ pound potatoes
¼ pound Savoy cabbage
1 ea white onion
1 ea carrot
1 ea leek
4 tbl extra virgin olive oil
1 teaspoon parsley
3 leavse basil 1 clove garlic 3 leaves sage
1/2 cup ounces Parmigiano Reggiano
2 1/2 qts vegetable broth
salt and pepper to taste
¼ cup pancetta or lardo (cured - seasoned salt pork)

Preparation 35 minutes preparation + 1 hours cooking
1. Soak the beans in cold water with a pinch of baking soda for 12 hours to soften

2. Heat oil in a pan over medium heat

3. Add the chopped pancetta and brown

4. Pour off grease and add the sage and thinly sliced onion

5. Add the peeled carrot, celery and leeks, all diced into ¼ to ½-inch pieces

6. Sauté for a few minutes until tender

7. Add the peeled, diced potato and cook until tender

8. Add the chopped tomatoes and cook for 5 more minutes

9. Blanch the beans in a pot of boiling water for a few minutes

10. Add to the sautéed vegetables, mix well, and simmer for 5 minutes

11. Add the broth and bring to a boil

12. Simmer over low heat, covered, for 40 minutes, stirring occasionally

13. Rinse and chop the savoy cabbage into ¼ to ½-inch strips

14. Add to the soup and simmer for another 40 minutes

15. If the soup is too thick at this point, add a few ladles of hot broth

16. Season with salt and pepper

17. Add the rice and cook according to package directions, stirring occasionally

18. Remove the soup from the heat when the rice has finished cooking

19. Garnish with finely chopped parsley and torn basil leaves